Agnolotti with roasted pumpkin Recipe
Ingredients
750g butternut pumpkin, peeled, deseeded
100g butter, melted
625g packet fresh ricotta and spinach agnolotti pasta (see note)
1/2 teaspoon ground nutmeg
1/2 cup walnuts, roughly chopped
1/4 cup finely chopped chives
1/4 cup flat-leaf parsley leaves, roughly chopped
Agnolotti with roasted pumpkin Recipe
Method
Step 1
Preheat oven to 200°C. Line a baking tray with baking paper. Cut pumpkin into 2cm cubes. Place onto tray. Brush with 1 tablespoon of butter. Bake for 25 to 30 minutes or until golden and tender.
Step 2
Meanwhile, cook pasta in a saucepan of boiling salted water, following packet directions, until just tender.
Step 3
Heat remaining butter in a frying pan over medium heat for 3 to 5 minutes or until golden brown. Stir in nutmeg.
Step 4
Drain pasta, reserving 2 tablespoons of cooking water. Return pasta and reserved water to saucepan. Add pumpkin, butter, walnuts, chives, parsley, and salt and pepper. Toss over low heat until well combined. Serve immediately.
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